We are very excited to introduce the latest addition to our McLaughlin Reserve line – a complex natural-processed coffee sourced from the Idido municipality in Yirgacheffe, Ethiopia. This coffee is takes you on a journey! It is bright and juicy in the front half of the cup and it then transitions to a finish that is slightly darker in taste. It has a medium body, which is heavier than you would typically find in a coffee this light. 

This coffee is highlighted by sweet citrus throughout the cup. From the start, notes of fresh squeezed orange juice and subtle notes of kumquat provide some sweet acidity on your tongue. In the middle, sweet and spicy notes of cinnamon sugar add to the sweet citrus notes. The back half of the cup has the nutty, sweet flavor of rooibos tea that brings a complex new dimension to the cup. The finish is sweet and lasting. It transitions to more of a medium-roast flavor profile, where the citrus notes fade a bit and are joined by dry notes of sweet tobacco in the aftertaste. 

This complex Ethiopian gem will be available for about a month, so be sure to take advantage of this limited time offering before the middle of December.

Roast Color: Light 

Cupping Notes: Orange Juice, Cinnamon Sugar, Rooibos Tea

Region Details: Idido is part of Yirgacheffe, one of 8 woredas, or districts, that together comprise the dense and competitive highland zone of Gedeo. (The entire Gedeo zone is often referred to as “Yirgacheffe” thanks to the notoriety of this particular district.) Idido is one of Ethiopia’s best-known communities. It’s centrally located among Yirgacheffe producers, being just a few kilometers outside the town of Yirga Chefe itself—a surprisingly small community given its mythical stature as one of the world’s most gifted coffee landscapes. As a coffee terroir, this part of Gedeo has for decades been considered a benchmark for beauty and complexity in arabica coffee—known for being beguilingly ornate and jasmine-like when fully washed, and seductively punchy and sweet when sundried--and hardly requires an introduction.

Processing Details: Alamayehu Gosaye grows coffee in the historic Idido community. Alamayehu’s land totals 7 acres, considered large for this area, where less than an acre is the norm. The vast majority of coffee processing in Ethiopia is centralized due to complete lack of infrastructure or efficiencies at the farm level, but larger plots allow for greater personal control. Alamayehu grew up working alongside his father on coffee farms, and now the father of six children, he has succeeded in managing his own farm. During the harvest, handpicked cherries are all floated for density and then placed directly onto drying beds, where they will be consistently turned and rotated for the few weeks that drying requires. The beds are covered at night to protect the cherry from settling humidity, as well as for a few hours each afternoon to prevent scorching from the hot midday sun.

Exporting Details: There are precious few single-farm coffees available from this part of Ethiopia. For the past 10 years, Royal Coffee, with support from select cooperatives, led the formation of the Single Farmer Lots Program, in order to break off single farmer lots from the larger cooperative blends sold anonymously through the Ethiopian Commodity Exchange (ECX), taking custody of these precious coffees through a direct sale. The program was a unique micro-channel of almost unprecedented specificity in coffee supply from Ethiopia during those first years. Farmers with the drive and means to sell direct were supported by Royal Coffee, and, in turn, enthusiastic buyers of Ethiopian coffee had access to a portfolio of single-farm lots. The Single Farmer Lots Program represented a very sweet end to a chaotic chapter in Ethiopia’s coffee history, and it was a foundational model for what is happening now: the emergence of a new generation of micro-exporters engaged in start-up relationship farming in Ethiopia’s world-famous southern zones, putting more diversity and traceability into the global market than ever before.

Learn more about the story behind McLaughlin Reserve here